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Sweet Pita Bread Rugelach

Pita for dessert! These sweet pita bread rolled rugelach are great for an after dinner delight...or for when you just need to satisfy that sweet tooth! Recipe courtesy of

Sweet Pita Bread Rugelach

 1/2 cup whole milk ricotta cheese
 1 tsp maple syrup
 1/4 tsp cinnamon + more to garnish
 1/4 tsp vanilla extract
 2 Toufayan Bakeries whole grain sprouted pitas
 1-2 tsp honey

Preheat oven to 350°F.


In a small bowl, mix together the cheese, maple syrup, cinnamon and vanilla.


Cut pita in half by slicing around the edges. Open the pocket to create two large circles.


Spread one tablespoon of the mixture onto each pita half, making it thinner in the center and a thicker layer around the edges of the bread.


Use a pizza cutter to cut each pita half into 6 equal wedges. Roll each wedge, starting from the outer layer. Secure with a toothpick. Transfer to a baking sheet, placing the center point from the wedge seem side down.


Bake 18-20 minutes until crispy. Remove toothpicks and drizzle with honey and cinnamon before serving.

Nutrition Facts

Serving Size 4-6 Servings